It is a risky method indeed and therefore requires some process control and fairly good estimation of the enthalpy of the system in order to be successful. But the elementary knowledge of calorimetry and specific heat values of raw material is sufficient for all calculations. The basic premise is to have such a fish to water ratio that the water temperature would drop below 20C once the glaze on the fish has been melted away. Any rise of the flesh temperature above 16-18C may cause irreversible protein damage and consequently inferior quality of the product. Some water re-circulation or agitation with compressed air is necessary to keep uniform water temperature distribution across the tote.
Andrew Strak
-----Original Message-----
From: Gregg Morrow [mailto:gregg@keyportfoods.com]
Sent: Friday, February 28, 2003 3:19 PM
To: seafood@ucdavis.edu
Subject: Thawing Techniques
Hello,
I am curious if anyone can give me their opinion or experience with speed thawing Pacific Cod.
I have just returned from a plant in Europe that was taking Block Frozen, H&G Pacific Cod and thawing it by water.
They put in approximately 500 lb of fish into an insulated tote and fill it with 48°C water.
The fish was left to temper for 5 hours and was ready to be processed by machine into fillets.
I am curious if this method is harmful to the flesh.
Would this be considered an optimal way to thaw fish?
What would the negatives be?
Thank you,
Gregg
Gregg Morrow
Keyport Foods, LLC
4024 22nd Ave. West
Seattle, WA 98199
Direct: 206-267-1598
Ph: 206-284-1947
Fax: 206-284-3055
Mobile: 206-660-2007
Home Fax : 206-524-3998
Email: gregg@keyportfoods.com
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